Watch the Video Below Pastry chef Jean-Yves Charon makes our croissants in the traditional French style, using butter and ultrathin layers of yeast dough. The chocolate croissants have a filling of premium Callebaut chocolate. Serve them warm from your oven, and enjoy their flaky texture, buttery flavor and irresistible aroma. Preparation is simple: Let the frozen croissants rise for about nine hours or overnight, then bake to warm, flaky perfection. Set of 15. A Williams-Sonoma exclusive.
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